Slow Cooker Turkey Meatball Chili

Prep time: 10min
Total time: 435min
Serves 4 plus leftovers
1/2 pkg
frozen, Extra Lean Turkey Meatballs
280 g
1/2
sweet onion, chopped
0
2 cloves
garlic, minced
0
1
carrot, chopped
0
1 stalk
celery, chopped
0
1 can
No Salt Added Diced Tomatoes
796 mL
1 can
Dark Red Kidney Beans, drained and rinsed
540 mL
2 tbsp
tomato paste
30 mL
1 tbsp
chili powder
15 mL
1 tsp
ground cumin
5 mL
1 tbsp
each salt and pepper
5 mL
1 cup
Peaches & Cream Corn
250 mL
2 tbsp
cilantro, chopped
30 mL
1 cup/250 mL
calories
230
fat
3.5 g
saturated fat
1 g
protein
18 g
cholestrol
30 mg
fibre
8 g
sodium
960 mg

Directions

  1. In a 4.5- to 6-L slow cooker, stir together meatballs, onion, garlic, carrots, celery, diced tomatoes, red kidney beans, tomato paste, chili powder, cumin, salt and pepper.

  2. Cover and cook on LOW until flavours are blended, chili is thickened and meatballs are tender, about 7 hours. Add corn and cook on HIGH until mixture is steaming hot and corn is tender, about 7 min. Top with cilantro.

Tip

No slow cooker? Place all the ingredients in a large pot on the stove and cook over medium-high heat for about 35 minutes.